Cherry-wine soup

6 servings

Ingredients

Quantity Ingredient
1 ounce Can pitted tart red cherries
1½ cup Water
½ cup Sugar
1 tablespoon Quick-cooking tapioca
⅛ teaspoon Ground cloves
½ cup Dry red wine

Directions

In 1½-quart saucepan stir together undrained cherries, water, sugar, tapioca, and cloves. Let stand 5 minutes. Bring to boiling.

Reduce heat; cover and simmer for 15 minutes, stirring occasionally.

Remove from heat; stir in wine. Cover and chill, stirring occasionally. Makes 6 to 8 servings.

Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa

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